Place the onion-chile mixture in a food processor or blender with the cheese, evaporated milk, crackers, some salt and the remaining 2 tablespoons olive oil and blend until smooth. Stir in the aji amarillo paste and remove from the heat. Garnish with the dill.įor the Huancaina Sauce Heat 2 tablespoons of the oil in a medium skillet add the onion and garlic and sauté until the onion has softened, 3 to 5 minutes. Peel and cut in half.Īdd the potatoes to a stone dish, then smother in the Huancaina Sauce and top with the egg halves. Remove the egg and rinse under cool water. Add the egg, then cover and cook for 8 1/2 minutes. Simmer until tender, about 10 minutes.īring a small pot of water to a boil. Cover and bring to a boil, then reduce to a simmer. Topping it with a jammy egg and a sprinkle of fresh dill makes this a comforting side dish to any meal.Ģ cups crumbled white queso fresco or a mixture of shredded mozzarella and fetaģ/4 cup evaporated milk, plus more as neededĪdd the potatoes to a large pot, cover with cold water and add salt. Serve immediately or cover and refrigerate for up to 3 days.Ĭreamy and tender baby potatoes get smothered in a rich cheesy sauce with a fruity mild kick from aji amarillo, the yellow chile pepper native to Peru. Tiger’s Milk – Add the lime juice, coconut milk, aji amarillo paste, cilantro, olive oil, garlic, ginger and 1/2 teaspoon salt to a blender and blend on high until smooth and combined, about 2 minutes. Serve with blue corn tortilla chips on the side. To serve, spoon the veggies into a shallow bowl, then top with more of the Leche de Tigre, inka or corn nuts, some more red onion and cilantro. Squeeze the juice from the lemon half over the top, then drizzle with some of the Leche de Tigre and give it a good toss. Transfer the roasted veggies to a bowl with the asparagus, hominy and red onion. Roast until tender and browned in spots, 15 to 20 minutes. Transfer to a rimmed baking sheet and spread in an even layer. Toss the mushrooms, sweet potato, olive oil, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl until well combined. Position an oven rack in the center of the oven and preheat to 425 degrees F. One 1-inch piece fresh ginger, roughly chopped One 15-ounce can hominy, drained and rinsedġ/4 red onion, thinly sliced, plus more for servingĢ tablespoons roughly chopped fresh cilantro Kosher salt and freshly ground black pepperģ ounces thin asparagus tips (from 1 small bunch) One 8-ounce sweet potato, peeled and cut into 1/2-inch pieces One 8-ounce portobello mushroom cap, gills discarded, cut into 1/2-inch pieces Serve with blue corn tortilla chips for dipping. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) - a limey vinaigrette with a kick of aji amarillo. Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche.
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